Slow-cooked veal belly with Jerusalem artichoke

  • Main
  • medium
  • 4
  • 2 hours, plus 20 hours sous vide and dehydrating time

PT2H

PT20H

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Ingredients

Metric

Imperial

Veal belly

Jerusalem artichoke crisps

Artichoke purée

Jerusalem artichoke sauce

To serve

1
Preheat a water bath to 63°C
2
Place the veal belly in a large vacuum bag with a pinch of salt and a little olive oil. Seal the bag with a bar sealer, then leave to cook in the water bath for 20 hours
3
After this time, plunge the vacuum bag into iced water to chill quickly, then cut into neat 4cm pieces. Keep in the fridge until ready to cook
4
For the artichoke crisps, cut each Jerusalem artichoke into 2mm thick slices on a mandoline. Steam until tender then place in the dehydrator for 3 hours
5
To make the purée, sauté the garlic and thyme in olive oil over a low heat then add the Jerusalem artichokes, a splash of water and seasoning. When the artichokes are soft, transfer to a blender and blitz until smooth
6
Preheat the oven to 180°C/gas mark 4
7
To finish the Jerusalem artichoke crisps, transfer to a baking tray and cook in the oven until completely crispy
8
For the sauce, cook the artichokes in the milk with a little salt and grated nutmeg then to make a sauce, adding more milk if necessary
9
When ready to serve, fry the veal belly pieces in a pan until warmed through and crispy and golden on the outside. Gently heat the veal jus in a pan
10
Reheat the Jerusalem artichoke sauce and blend using a hand blender until very foamy
11
To plate, add a line of the purée to each plate and drizzle some veal jus on top. Add a cube of the veal belly in the middle, then place a spoonful of the foam from the sauce next to it
12
Garnish with the Jerusalem artichoke crisps, nasturtium leaves and edible flowers. Serve immediately
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